Israeli couscous salad

Dressing

• 3 garlic cloves
• 60 g extra virgin olive oil, plus extra to taste
• 50 g red onion, cut into halves
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅛ tsp ground cayenne pepper
• 1 tsp grated lemon zest, no white pith
• 40 g lemon juice, plus extra to taste
• 3 sprigs fresh mint, leaves only, torn into pieces
• 3 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
• 3 sprigs fresh basil, leaves only, torn into pieces

Couscous salad

• 800 g water
• 200 g Israeli couscous, rinsed and drained (also known as pearl couscous)
• 200 g red lentils, rinsed and drained
• 200 g broccoli, broken into florets (2 cm)
• 200 g cauliflower, broken into florets (2 cm)
• 250 g cherry tomatoes, cut into halves
• 100 g pitted Kalamata olives, cut into halves
• 30 g pine nuts
• 40 g shelled unsalted pistachio nuts
• 40 g slivered almonds
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste